I won’t quickly say that I’ve found the perfect recipe for a holiday, it doesn’t need to be a holiday to eat cake. But when I tasted this lemon cake with poppy seeds, I knew this would be perfect for an Easter brunch! Thanks to the fresh lemons, creamy frosting and sweet cake, it’s perfect for springtime!
You don’t need to be afraid that you’ll spend the whole Easter-weekend in your kitchen. Honestly it shouldn’t take more than ten or fifteen minutes to prepare your batter, pop it in the oven for 40 minutes, let it cool and you’re done!
Would you like to make this for your Easter brunch? Prepare the cake the night before and let it cool overnight. In the morning, just before brunch, you can make the frosting and divide it over your cake. It’s a dessert where dreams are made of!
Lemon cake with poppy seed and frosting
- 150 gr flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 4 tbsp poppy seeds
- 85 ml milk
- 3 lemons
- 115 gr butter room temperature
- 200 gr sugar
- 2 eggs
- 55 gr butter room temperature
- 100 gr cream cheese
- 1/2 lemon juice
- 250 gr powdered sugar
- Prepare a cake tin (grease the sides and cover the bottom with parchment paper). Pre-heat the oven on 180 degrees celsius.
- Grate 3 lemons above a big batter bowl.
- Grab a big bowl and add the flour, baking soda, baking powder, salt and poppy seeds. Stir it through and put it aside.
- Grab another small bowl and squeeze the juice out of one of the lemons. Add the milk.
- Add the butter, sugar and eggs to the bowl with the lemon zest. Mix it well.
- Add, in turns, some of the flour and some of the milk-mixture. Continue until everything is used.
- Pour your batter in the cake tin and bake your cake for 40 minutes.Let it cool completely before you remove the tin.
- Just mix all the ingredients for the frosting together until you have a fluffy, soft mixture. Divide this over the cooled off cake.
- Put the cake (with the frosting on top) in the fridge so it can harden a little bit.